Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup captures the essence of traditional chicken pot pie in a warm bowl of soup, perfect for chilly evenings and family gatherings.
Ingredients
Main ingredients
- 1 lb chicken breast, diced
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour For thickening
- 2 tablespoons butter For flavor base
- to taste Salt and pepper
- 1 teaspoon dried thyme For herb flavor
- 1 teaspoon garlic powder For flavor
Instructions
Preparation
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes translucent and fragrant.
- Add the diced chicken breast to the pot. Stir occasionally for about 5-7 minutes until the chicken is slightly browned and cooked through.
- Once the chicken is done, add the diced potatoes, carrots, and celery to the pot. Stir everything together and allow the vegetables to cook for around 5 minutes.
- Sprinkle in the 2 tablespoons of flour, stirring continuously to coat the vegetables and chicken. Keep stirring for about 2-3 minutes.
- Gradually pour in the chicken broth while continually stirring. Bring the soup to a simmer and cook for about 10-15 minutes.
- After simmering, stir in the heavy cream, dried thyme, garlic powder, salt, and pepper. Let the soup cook for an additional 5 minutes.
- Taste the soup and adjust seasoning as necessary, adding more broth if it's too thick.
Notes
Serve with crusty bread for dipping or a light salad. Leftovers taste even better the next day. Ensure chicken is diced evenly and monitor vegetable doneness closely during cooking.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
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